Makhani are a rich and delicious curry, which are low on spice, but still high in flavour.
You will need: Paneer (250g), 5 Tomatoes, 1 Red Onion, 6 cloves of Garlic, a small piece of Ginger, Chili (optional, as many or few as you want, we recommend 2 green cayenne chillis), Spices (You’ll need ¼ teaspoon of teaspoon of Ground Cumin, Ground Coriander Seeds, ground cardamom and cinnamon), 1 bay leaf, 3 tablespoons of Cream, Butter, salt, pepper.
- Puree Tomatoes and onion in a blender, if you don’t own a blender, chop them as small as possible.
- Turn Garlic and Ginger into a paste using a mortar and pestle
- Melt, butter in pan and add bay leaf, fry for about 5 seconds and then add garlic and ginger paste, cook this for about 20 seconds and then add the blended tomatoes.
- Reduce this mixture until it forms a tomato paste; this should take something like 15-20 minutes.
- Add in any chilis you wish to have, mix this and let it simmer for about 1 minute. Skip this step if you don’t want any spice.
- Add in Diced Paneer, Salt, Pepper and all spices. Cook for another 2 and a half minutes.
- Turn off the heat and then gentle fold in the cream. The higher the fat content of the cream and the lower the heat, the less likely it is to split.
Serve with Rice and Chapati or Naan.
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